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Benne-Oyster Stew

from John Martin Taylor, Author of Hoppin’ John’s Lowcountry Cooking: Recipes and Ruminations from Charleston & the Carolina Coastal Plain

Ingredients

1 tablespoon benne seeds

1 cup oyster liquor

1 cup cream

12 large oysters, shucked

Cayenne pepper and freshly ground black pepper to taste

Directions

On a baking sheet in a preheated 350-degree oven or in a heavy-bottomed pan over medium heat, cook benne seeds until evenly browned, about 10 to 15 minutes.

Remove to a mortar and grind with a pestle until a paste forms, adding a few drops of oyster liquor or cream if necessary.

Heat cream and oyster liquor together in a saucepan. Gradually stir in benne paste, then add oysters and continue to heat until the oysters are just curled, it takes only a minute. Season with cayenne and black pepper.